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24 posts categorized "Food for Thought"

August 2, 2017

Tastes Like Home

Nostalgia

By Emily Caldwell

Take your customers on a trip down memory lane by incorporating flavors in your menu that can be found in their childhood favorite meals and experiences. Give them a twist on Mom’s brown-bag classics to reminisce over lunch. Remind them of dinners at Grandma’s filled with smiles and Sloppy Joe’s. People tend to associate food with sentiments from their past — foods that taste good can make us feel good too.

As the years go by, we often reflect back on old memories and can develop a sense of nostalgia or a longing for the past. Seen in recent movie and television reboots, games and clothing, nostalgic marketing is taking over various markets and industries. *Forbes explains that this nostalgia tactic embodies the idea of tapping into positive cultural memories from previous decades. Although originally adapted to attract millennials to specific products, it is now seen as a successful strategy to engage with all age groups. Through nostalgic marketing, businesses can connect to their audience through cross-cultural and generational appeals. People love sentiments from their past — from the colors, packaging, smells, and taste, they appreciate the positive emotions that it can evoke.

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July 3, 2017

Complements for your Cocktails

Bar_snacks

By Piet E. Jones

Your customers are having drinks at the bar and need a little something to snack on, so offer up some old time bar snacks. Something salty and crunchy that is bursting with flavor and easy to eat. Include dishes that not only complement your bar beverages, but help entice your customers to order more.

Nuts are an easy choice, but pre-made nut mixes can be a bit pricey and not very exciting. Bulk raw nuts, on the other hand, can be bought for much less and can easily be custom roasted in-house to create your own signature nut dish. Almonds are great for such a snack - especially if peeled. You could create your own honey roasted almonds with honey, balsamic vinegar, demerara sugar and sel gris. Or go for something more exotic, by tossing the almonds with za’atar and olive oil.

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May 30, 2017

Butter is Better

Shutterstock_250461964

By Piet E. Jones

The five mother sauces - Béchamel, Velouté, Espagnole, Sauce Tomat, Hollandaise. The basis for French cooking that has influenced international cuisine for generations. Learn these, as nearly every chef does very early in their career, and you have a skill that will allow you to imitate or pioneer most any dish. Once the base was made, one could modify or enhance any of them to fit the dish they were intended for - be it a thyme infused Béchamel for the perfect mac-n-cheese or spicing up your eggs with a Sriracha Hollandaise. These were the sauces that set apart the truly great dishes from the might have beens. Or at least they used to be. 

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April 26, 2017

Veggie Noodles are Here to Stay

Zoodles

By Piet E. Jones

Culinary trends are constantly on the move. Some pop big with lots of buzz and perhaps a bit overuse, like sous vide, before settling into becoming a somewhat commonplace technique used effectively for some dishes. Others, like foams, devolve into culinary punchlines. 

Spiralized vegetables, or zoodles, looks like it might be on track to have some staying power. Typically made from zucchini, hence the Z, zoodles have crossed the boundary from restaurant to home kitchens cementing their popularity. Part of that is driven by the gluten free and reduced carb trends; the rest is that they are both tasty and versatile.

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March 1, 2017

Pollock – America's Other White Fish

Gray pollock2

By Piet E. Jones

“Monday fish hardly worth elevating to Friday.” That was how James Beard award winning British food writer, Jane Grigson, dismissed pollock in her 1973 tome, Fish Cookery.  “Tasteless” and “muddy” were some of the other words she used to describe the poor, lamented pollock.

But that was many years ago, tastes change and what was once out is now hot.  Diners today don’t want strong, fishy seafood.  What Grigson called “tasteless,” today we describe as “delicate.”  The “muddy” color that offended her?  Our eyes see a beautiful ivory fillet.  Don’t forget, in colonial America indentured servants in New England demanded a clause in their contracts not to be fed too much lobster - a burden many of us today would gladly welcome.

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October 31, 2016

How to Open on Thanksgiving Without Making Your Entire Staff Hate You

By: Piet E. Jones

Thanksgiving_foodcentricGreat, you’ve decided to open for Thanksgiving. Now the next question, how do you pull this off without sending staff morale into the basement? Competition for both front- and back-of-house staff is fierce, especially for experienced and competent employees. Sure, you may get through the holiday without anyone actually quitting, but a month or two down the line when the new locavore bistro around the corner opens or there’s a position at a downtown high-end hot spot, your staffers may remember not being able to spend a holiday with their family and be more open to making a move. Watching that sous chef you’ve spent the last year training and grooming or the bartender who created your hot cocktail program walk out the door represents a lost investment and can be disruptive to your future earnings.

Striking a balance for both the business and your staff is key. Some restaurants, especially those in hotels or resorts, are expected to be open. Others have a long history of holiday dining. Employees recognize this but, in terms of your staff, make sure days like this aren’t taken for granted. A few relatively simple steps can go a long way toward making them feel better about missing time with their families.

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June 13, 2016

Step Outside the Box and Inspire Summer Sales

EggsBy: Piet E. Jones

Summer is here. Warm days and long evenings. Extended weekends full of holiday cookouts, grilling with friends and unless you’re lucky enough to be a tourist destination, empty tables. What can be done to keep that revenue flowing during the off season?

You could start by thinking outside the box. The box being your restaurant. And outside being, well, outside. In today’s busy world, people love weekend cookouts and holiday barbecues, but many don’t have time to make a dish to bring. Add to that the increasing sophistication of people’s palates, along with a desire to show off to friends, and suddenly that quart of three-bean salad from the grocery store just doesn’t quite cut it anymore.

Why not take advantage of the season and offer your menu as an alternative for all these needs? Look to your side and appetizer menu, even your dessert list, and let your imagination run. Got garlic mashed potatoes as a side? Maybe you’re well known for your gruyere mac-n-cheese. You probably already make these items in bulk—why not offer them in portion sizes perfect for picnic tables? Some items might not even require reheating. Your green bean and bacon side with a mustard vinaigrette? It’s just as good served cold as it is hot.

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July 14, 2015

News You Can Use to Plan Your Next Move

Crepes_sizedWhen we see an important trend or two or three or four we just gotta weigh in, you know, before the trend is passé and everyone’s on to the next big thing. Last year, we were writing about food trucks and how they rolled into towns giving restaurateurs a venue to try out a new concept without major expense. Now we look at the next evolution in the process, along with some other noteworthy game changers.

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June 16, 2015

Fast Casual Foods of India: Who Will Wrap It Up in America?


Fast_Casual_IndianThe cuisine of India has always been somewhat of a tough sell to American consumers, who seem to either love it or hate it without much in-between. For those who love it, especially vegetarians, the combination of spices, often with a little heat from chilies, presents a bonanza of choices. For those on the other end of the spectrum, the extensive menus, unfamiliar spices and flavors, and yes, murky food colors, are too daunting to try. Yet slowly but surely, Indian foods are making mainstream inroads. Naan, for example, has become as ubiquitous as pita bread even at the big box groceries. And then there’s curry. Sure, everyone knows what it is. It’s something and something, with some sort of spices and sometimes sauce.  Or, it’s that powder on the spice shelf with a label that says—wait for it—curry.   

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January 19, 2015

Staying Up-to-Date with Consumers’ Conflicting Needs

Caviar deviled eggConsumer food demands are all over the map these days. A curious mixture of health-driven, convenience-driven, and taste-driven, diners want it all at a restaurant. They want to veer from something comforting, to something healthy, to something decadent—and back again.

No one can cater to everyone, but restaurateurs can check out these possibilities if they want to satisfy those wacky needs.

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